Take advantage of mushrooms with our 3 fall recipes!

Chicken Balmorel, Cream Yellow Wine

Ingredients for 4 people

1 small chicken + 250 grams of strawberry berries + 2 leeks + 2 cloves of garlic + 40 cl of heavy cream + 10 cl of yellow wine + 40 cl of butter + 4 tbsp. in s. Olive oil + 3 sprigs of rosemary + salt and pepper

Step by Step

  1. Preheat the oven to 200 °C (6/7).
  2. Cut the base of the foot from morel and brush with a damp brush to extract ground and impurities.
  3. Peel and chop garlic and shallots.
  4. Salt and pepper inside the chicken and put 1 sprig of rosemary inside as well. Arrange the poultry in a baking dish. Pour 2 cm of water into the bottom of the dish. Drizzle with a good drizzle of olive oil and coat with butter.
  5. Bake for 40 minutes. Put the meat in the soy and flip it while it’s cooking. Add shallots, garlic, morel, yellow wine, cream, and a sprig of rosemary to the bottom of the dish.
  6. Bake for an additional 20 minutes. Turn off the oven and leave it to finish cooking for 10 minutes with the oven turned off.
  7. Sprinkle fresh rosemary at the last minute. Serve with root vegetables or white rice.

Do you know ? Cone berries have a refined and strong taste. Its texture is solid, it is well cooked. In this recipe, you can use frozen mauerlat or other types of mauerlat.

Risotto with Bordeaux Mushroom

Ingredients for 4 people

300g of Arborio rice + 300g of Bordeaux seabass + 2 cloves of garlic + 1 yellow onion + 10 cl of dry white wine + 1.5 liters of chicken stock + 150g of grated parmesan + 1 bunch of garni + olive oil + salt + pepper

Step by Step

  1. Cut off the base of the porcini mushrooms and clean them with a damp brush. Cut it neatly.
  2. Peel and chop onions and garlic.
  3. Fry the onions and garlic in a saucepan without turning brown with a little oil for 3 minutes. Add half of the porcini mushrooms, rice and bouquet garni. Chop the rice by mixing it with a wooden spoon over the fire for one minute.
  4. Sweeten with white wine, then pour in chicken broth. Cook on low heat for 20 minutes. Mix and add water if necessary.
  5. Add the grated Parmesan and mix well.
  6. Fry the remaining porcini mushrooms in a nonstick skillet with a little oil, salt, and pepper for 3 minutes.
  7. Serve risotto with fried porcini mushrooms. Add salt and pepper.

Gratin Dovino, Cream Grol with Comti

Ingredients for 6 people

1.2 kg of potatoes + 500 g of chanterelles + 50 cl of milk + 50 cl of 30% creamy liquid cream + 200 g of grated Comte cheese + 3 cloves of garlic + 2 pinch of nutmeg + 1 bunch of garni + 20 g of butter + salt + pepper

Step by Step

  1. Peel and chop garlic.
  2. Cut off the base of the chanterelle and clean it with a damp brush.
  3. Peel the potatoes and cut them into thin slices using a mandolin. Divide them with the garni bouquet in a gratin dish.
  4. Pour milk, 20 cents cream, 2 garlic cloves, and nutmeg into a saucepan. Add salt and pepper. Bring the mixture to a boil, then pour it into a baking dish. Bake for 40 minutes.
  5. Fry the chanterelles with butter in a saucepan for 5 minutes. Add the remaining garlic and cream. Bring it to a boil and add the breakout. Stir for two minutes over low heat to melt the cheese.
  6. Pour the cream of mushrooms over the gratin and serve

Recipes taken from I Choose and Cook Mushrooms, by Amandine Barron and Vincent Amell. Photos: Emery Shemen – sun prints

Veronique Butelier de Saint André

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